Soya Chunks Kadhi Recipe – Authentic Indian Gravy with Ginger & Spices

Last Updated on 3 months by Neha Deshmukh

Soya Chunks Kadhi Recipe – Authentic Indian Gravy with Ginger & Spices

Hey everyone! If you’re craving a comforting, flavorful Indian dish, you have to try this Soya Chunks Kadhi. It’s a hug in a bowl, seriously. I remember the first time my grandmother made this for me – the tangy, spicy gravy with the soft soya chunks was just… magical. It’s a dish that always brings back warm memories, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Soya Chunks Kadhi is a fantastic twist on a classic Indian comfort food. It’s packed with protein thanks to the soya chunks, making it a satisfying and wholesome meal. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking! It’s perfect for a weeknight dinner or a special occasion. You’ll love the beautiful balance of tangy, spicy, and savory flavors.

Ingredients

Here’s what you’ll need to create this delicious Soya Chunks Kadhi:

• 2 cups soya chunks
• 1 small red onion
• 1 inch fresh ginger
• 1.5 cup yogurt
• 1 tablespoon sugar
• 2 teaspoons turmeric powder
• 1 teaspoon chili powder
• 2 tablespoons chickpea flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 2 teaspoons salt
• 1 teaspoon asafetida (hing)
• 1 tablespoon oil
• 1 tablespoon ghee
• 0.5 teaspoon cumin seeds (for tadka)
• 2 dry red chilies
• 0.5 teaspoon asafetida (hing) (for tadka)
• 0.5 teaspoon chili powder (for tadka)
• Handful of curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Soya Chunks: These are a brilliant source of plant-based protein and absorb flavors beautifully. They’re a great alternative to paneer if you’re looking for a lighter option.
• Kadhi Gravies – Regional Variations: Kadhi varies so much across India! Some regions prefer a sweeter kadhi, while others lean towards more sourness. This recipe is a good starting point, and you can adjust the sugar and yogurt to your liking.
• Asafetida (Hing): Don’t skip this! It adds a unique, savory depth to the kadhi. It’s a little pungent on its own, but it mellows out beautifully when cooked.
• Mustard Seeds in Tempering: The pop and sizzle of mustard seeds in hot oil is essential for that authentic Indian flavor. It’s the foundation of the tadka (tempering) that elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the soya chunks in hot, salted water for about 30 minutes. This rehydrates them and makes them nice and tender.
2. While the soya chunks are soaking, let’s make the gravy base. In a bowl, whisk together the yogurt, water, turmeric powder, chili powder, and chickpea flour until it’s super smooth. No lumps allowed!
3. Once the soya chunks are ready, squeeze out any excess water. We don’t want a watery kadhi.
4. Heat the oil in a pan over medium heat. Add the cumin and mustard seeds. Let them splutter and dance for a few seconds – that’s how you know they’re ready.
5. Add the sliced onions and sauté for about 5 minutes, until they’re golden brown and softened. Then, add the grated ginger and cook for another minute.
6. Now, add the squeezed soya chunks, salt, turmeric powder, asafetida, and cook for about 3 minutes, stirring occasionally.
7. Pour in the yogurt mixture and bring it to a simmer. Reduce the heat to low and let it cook for about 10 minutes, stirring frequently to prevent sticking.
8. Time for the tadka! In a small pan, heat the ghee. Add the cumin seeds, asafetida, chili powder, dry red chilies, and curry leaves. Let it sizzle for a few seconds until fragrant.
9. Finally, drizzle the tadka over the kadhi and serve hot with steamed rice.

Expert Tips

• Don’t boil the kadhi vigorously: Gentle simmering is key to preventing the yogurt from splitting.
• Whisk constantly: This ensures a smooth, creamy texture.
• Adjust the spice level: Feel free to add more or less chili powder to suit your taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt (like coconut or soy yogurt) for a completely vegan kadhi.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My family loves a medium spice level, but you can easily adjust it. Add a pinch of cayenne pepper for extra heat, or reduce the chili powder for a milder flavor.
• Festival Adaptations: Kadhi is often served during Janmashtami and other fasting days in India. It’s a light yet satisfying meal.

Serving Suggestions

This Soya Chunks Kadhi is best served hot with:

• Steamed rice – a classic pairing!
• Roti or naan – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor actually develops even more overnight!

FAQs

Let’s answer some common questions:

1. Can I use paneer instead of soya chunks in this kadhi recipe?

Absolutely! Paneer is a great substitute if you prefer. Just add it during the last 5-7 minutes of cooking to prevent it from becoming too hard.

2. What is the purpose of adding sugar to kadhi?

The sugar balances the sourness of the yogurt and adds a subtle sweetness to the dish.

3. How can I adjust the sourness of the kadhi?

You can adjust the sourness by adding more or less yogurt, or by adding a squeeze of lemon juice.

4. Can I make this kadhi ahead of time? How long will it keep?

Yes, you can! It actually tastes better the next day. It will keep in the refrigerator for up to 3 days.

5. What is asafetida (hing) and can I substitute it?

Asafetida is a pungent spice that adds a unique flavor to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

6. What type of rice pairs best with soya chunks kadhi?

Basmati rice is a classic choice, but any long-grain rice will work well.

Enjoy! I hope you love this Soya Chunks Kadhi as much as my family does. Let me know in the comments how it turns out for you!